so good.
Ingredients
Makes 10-12
1/2 cup (1 stick) unsalted butter
1 large egg, room temperature
1 1/4 cups (156 g) all-purpose flour
1/2 cup (100 g) dark brown sugar
1 tsp vanilla extract
1/2 cup semisweet or bittersweet chocolate chips
1/2 cup white chocolate chips
2 tbsp white miso
3/4 cup macadamia nuts
1/2 tsp baking soda
1/4 cup (50 g) granulated sugar
1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
Flaky sea salt
What to do:
Whisk flour and baking soda.
Toast nuts. Coarsely chop.
Heat butter until it foams and browns, 4 minutes. Scrape into bowl.
Add brown sugar and granulated sugars, miso, salt to brown butter and whisk, breaking up clumps until sugars are dissolved.
Whisk in eg and vanilla.
Sift reserved dry ingredients into bowl (2-3 batches), folding after each addition.
Add nuts and all chocolate chips and fold.
Cover and chill dough at least 30 minutes and up to 1 day.
Preheat oven to 350*.
Scoop 3 Tbsp dough onto 2 parchment-lined rimmed baking sheets and sprinkle with sea salt.
Bake cookies, rotating baking sheets front to back and top to bottom halfway through until golden about 14-16 minutes. Remove from oven and lightly press down on cookies. Let them cook.